Cinnamon Swirl Pancakes
Delightful pancakes with a warm cinnamon sugar swirl, perfect for breakfast or special occasions.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Cinnamon Sugar
- 1/4 cup cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon cinnamon)
Instructions
Preparation
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
Cooking
- Heat a skillet over medium heat and pour 1/4 cup of the batter for each pancake.
- Before flipping, swirl some cinnamon sugar into the batter on top.
- Cook until bubbles form on the surface and then flip to cook the other side until golden brown.
Serving
- Serve hot with syrup or toppings of your choice.
Notes
For the best results, don't overmix the batter; stir only until just combined. Adjust skillet heat to prevent burning. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.